Brining is essential for a juicy, flavorful roast chicken. Brining is simple to do, and with a vertical chicken roaster and digital cooking thermometer with probe, roasting requires little work and is fairly foolproof. The result is so tasty, unless you don’t have time to do the brining or roasting, there’s no reason to ever buy a supermarket-roasted chicken again.
1 4 to 5 pound whole chicken, thoroughly washed
1/4 c kosher salt
1/4 c sugar
2 T black peppercorns, freshly cracked
2 T minced or crushed garlic
Dissolve the kosher salt and sugar in about 2 cups of boiling water. After thoroughly dissolved, add about 1 quart ice cubes with water to cool the hot brine. Stir in the crushed peppercorns and garlic.
Stand the chicken, vent side up, in a 1 gallon Ziploc freezer bag, in a tall stockpot. (I use an 8 qt. Calphalon stockpot; it makes the bagged chicken easier to handle, catches any overflow or leaked brine, and fits nicely in my refrigerator.) Pour the brine into the bag, aiming at the vent to concentrate the pepper and garlic inside the chicken. (If you wish, add the neck piece and gizzards; don’t brine the liver or heart – clean, lightly flour and gently pan fry these separately as a snack.) Zip the bag closed, squeezing out all the air, adding cold water, as needed, so the bag is completely filled with brine when zipped closed. (This will ensure all parts of the chicken are brined. Having put the bag in the pot, any overflow will be caught by the pot, preventing a mess.) Soak the chicken from 4 to 12 hours in the refrigerator.
Remove the chicken from the brine. Strain the brine through a fine sieve to preserve the pepper and garlic and put it into the cavity; discard the brine. Stand the chicken on a vertical chicken roaster on a small pan to catch the juices. Insert the neck piece and gizzards under a flap of the neck skin. (If you’d like a crisper skin on the roast chicken, pour boiling water over the chicken skin to firm it up and let the chicken air dry for about an hour before roasting.) Roast the chicken in a 350° oven until the thigh meat (away from the bone) reaches 175-180°. Remove from oven and let the roasted chicken rest at least 20 minutes before slicing. Reserve and de-fat the pan juices for making a sauce. Because of the brining, even the white meat will still be moist and it will all be very flavorful.
VARIATIONS. Add herbs, spices, soy sauce, or Japanese mirin to the brine. Use brown sugar, honey or molasses in place of the sugar (some sweetness tends to offset a saltiness the brine might otherwise impart). Use apple juice, cider, orange juice, beer, wine, rice wine vinegar, apple cider vinegar, stock, tea, or other liquids to replace some or all of the water.
The same method can be used for roast turkey (soak 1-2 days; use a jumbo 2 to 3 gallon freezer bag and vertical turkey roaster), roast pork loin, or pork chops. Also check out http://whatscookingamerica.net/Poultry/BriningPoultry.htm